Crispy Cod & Fried Rice

In a small pot, combine the rice, a big pinch of salt and 1½ cups of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork, leaving the pot uncovered.

While the rice cooks, wash and dry the fresh produce. Peel the carrots and thinly slice into rounds. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice on an angle, separating the white bottoms and green tops. Cut off and discard the root ends of the bok choy; roughly chop the leaves and stems. Quarter and deseed the lemon.

Crack 1 egg into a small bowl; beat until smooth. Set aside. In a large pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the carrots, ginger and white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened and fragrant. Add the bok choy and cook, stirring occasionally, 1 to 2 minutes, or until wilted.

Using a spoon, move the vegetables to 1 side of the pan. Add the beaten egg to the other side of the pan and cook, frequently stirring the egg, 1 to 2 minutes, or until just cooked through. Stir the vegetables and egg to combine. Add the cooked rice and soy sauce; cook, stirring occasionally, 4 to 6 minutes, or until thoroughly combined and the rice is slightly crispy. Season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place. Rinse and wipe out the pan.

While the fried rice cooks, crack the remaining egg into a medium bowl; add 2 tablespoons of water and beat until smooth. Place the flour and breadcrumbs in 2 separate medium bowls (or plates); season each with salt and pepper. Pat the cod dry with paper towels; season on both sides with salt and pepper. Working 1 piece at a time, thoroughly coat the seasoned cod in the flour (tapping off any excess), then in the beaten egg (letting the excess drip off), then in the breadcrumbs (pressing to adhere). Transfer to a plate.

In the same pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a few breadcrumbs sizzle immediately when added to the pan, working in batches, add the breaded cod. Cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Transfer to a serving dish. Serve with the finished fried rice on the side. Garnish with the lemon wedges and green tops of the scallions. Enjoy!